|½ pounds||Fresh asparagus|
|½ cup||Canned no-salt-added chicken|
|Broth, -- undiluted|
|¼ can||Chablis or other dry white|
|¼ cup||Shallots -- chopped|
|4 ounces||Neufchatel cheese, softened|
|(1/2 8-oz pkg)|
|2 ounces||Goat cheese -- crumbled|
|2 tablespoons||Fresh lemon juice|
|½ cup||Thinly sliced sweet red|
|Pepper -- (~1/2 small)|
[Put water for linguine or spaghetti on to boil.] Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegtable peeler, if desired. Cut asparagus into 1-inch pieces. Set aside.
Combine chicken broth, white wine, chopped shallots, and pepper in a saucepan. Bring to a boil; add asparagus. Reduce heat and simmer 5 minutes. Add cheese and lemon juice; cook over low heat, stirring constantly, until cheeses melt. Set aside; keep warm.
Cook pasta according to package directions, omitting salt and far; drain. Place pasta in a serving bowl. Add asparagus mixture and sweet red pepper; toss gently. Serve immediately. Yield: 5 servings (284 cal per 1-cup serving) [2 servings; 3 with salad] Recipe By : Cooking Light Cookbook 1994
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